Wednesday, 18 January 2017

polenta pizza with braised leeks, yogurt and sumac

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polenta pizza with braised leeks, yogurt and sumac

polenta pizza with braised leeks, yogurt and sumac 


Braised leeks, gently cooked and softened with butter and olive oil, flavoured with rosemary, lemon and a few spoonfuls of raisins for a little sweetness. Served on top of a soft polenta 'pizza' base, that is finished in the oven to lightly crisp up. Serve with a spoonful or 2 of thick yogurt and a sprinkling of sumac. A comforting winter recipe that is gluten free and vegetarian too. 

serves 4-6 
preparation/cooking time guide: 45 minutes 

ingredients
1 cup quick cook polenta 
3 cups vegetable stock 
2 medium sized leeks
2 tbsp raisins 
1 tbsp chopped fresh rosemary 
zest and juice of half a lemon 
1 tbsp olive oil 
1 tbsp butter 
salt and pepper

to serve
2-3 tbsp thick yogurt 
2 tsp sumac

method

Wash the leeks well, then cut them in half widthways then slice into lengthwise strips. Gently fry in a mixture of olive oil and butter and about 1/3 cup of water. Add the chopped rosemary, raisins, zest and juice of 1/2 lemon and season with salt and pepper. Cook until the leeks are soft and the water has evaporated. 

While the leeks are cooking bring 3 cups of vegetable stock to the boil, then sprinkle in the polenta in a steady stream, stirring all the time to avoid lumps forming. Cook the polenta for 5-7 minutes until thickened and coming away from the sides of the pan. Pour the polenta onto a non-stick/lined baking sheet and spread into a rough square shape (about 23cm). 

Preheat the oven to 180C/gas 4. When the leeks are cooked spread them evenly over the polenta base. Bake for about 20 minutes until the polenta is crisp and golden brown on the edges. 

Serve in slices with a few spoonfuls of thick yogurt and a sprinkling of sumac. 


Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France



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bespoke creative and wellbeing retreats at De Tout Coeur Limousin








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Tinned Tomatoes
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Wednesday, 11 January 2017

crispy glazed tofu with honey, chilli and ginger

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crispy glazed tofu with honey, chilli and ginger

crispy glazed tofu with honey, chilli and ginger


Crispy little Asian inspired tofu bites with a sticky and spicy glaze of honey, chilli and ginger. Serve with rice or noodles as a vegetarian or vegan main dish or as a moreish little snack with a cold beer. 


Recipe by Ema at De Tout Coeur Limousin


ingredients: 

200g firm tofu cut into 1.5cm cubes
2 tbsp cornflour
salt and pepper
1 tsp garlic powder
1 tsp curry powder
2 tbsp cooking oil

for the glaze:

2 tsp grated ginger
1 tbsp honey (use maple syrup or agave syrup for vegan alternative) 
1 tbsp hot chilli sauce (I used sriracha)

optional extras:

chopped fresh chilli
sesame seeds

method:


Make the glaze by mixing the honey, grated ginger and chilli sauce together - leave to one side while you prepare the tofu. 


Add salt, pepper, curry powder and garlic powder to the cornflour and mix well. Coat the tofu cubes in the seasoned cornflour, shaking off any excess.


Heat the cooking oil in a large frying pan then add the tofu. Fry for about 5 minutes, until crisp and golden brown. For the last minute of cooking add the glaze, making sure to coat all the tofu pieces well.


Finish with a sprinkling of sesame seeds and chopped fresh chilli if you like for a bit of extra spice. Serve with rice or noodles.




Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France



creative, wellbeing, retreats, de tout coeur limousin, retreats France, Limousin, France, holidays, group holidays, singing holidays, art holidays, photography holidays, France, tourism, travel, rural France, accommodation in SW France, accommodation in the Limousin, retreats France, holidays France, rural France, holidays sw France,

click here for more of our recipes


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


What's on at De Tout Coeur Limousin? 


creative, wellbeing, travel, Limousin, Creuse, France, retreats, holidays, low cost, affordable, reiki, singing, vocal coaching, singing holidays, walking, meditation, nature, mindfulness, accommodation, lac de vassiviere, haute vienne, correze, de tout coeur limousin, retreat centre, wellness, health,
bespoke creative and wellbeing retreats at De Tout Coeur Limousin








Brilliant blog posts on HonestMum.com

Link up your recipe of the week



Hijacked By Twins
Mandy at Sneaky Veg, Hayley at Snap Happy Bakes and Eb at Easy Peasy Foodie
Tinned Tomatoes
Gluten Free Fridays @vegetarianmamma.com Sharing glutenfree recipes for all

Tuesday, 10 January 2017

Winter days at De Tout Coeur Limousin

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winter sunshine at Lac de Vassiviere
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winter sunset at De Tout Coeur Limousin
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January sun at Lac de Vassiviere
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Eric and Gary the dogs at Lac de Vassiviere 
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Eric le chien at Lac de Vassiviere 




Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France


winter, Limousin, de tout coeur limousin, Creuse, retreats, France, budget, low cost, lac de vassiviere, december, January, 2017, nature, sunsets, rescue dogs, dog friendly, accommodation, photography, photos, countryside, wellbeing, retreats, creative, holidays, workshops,nouvelle aquitaine,




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Thursday, 29 December 2016

Clementine and harissa braised beef stew

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clementine and harissa braised beef stew


Clementine & harissa braised beef stew


A spicy winter warmer of a dish. My clementine and harissa beef is the perfect thing for a cold evening. The clementine adds a citrus tang that cuts through the richness of the beef, and works well with the chilli and spices in the harissa. 

Good served with some steamed greens and couscous, rice or flat breads to mop up the intense and aromatic clementine and harissa sauce. 

As with all slow cooked stews it tastes even better the next day. 

A great way of using up any leftover clementines too. 

serves 6-8 
preparation time: 30 minutes
cooking time: 2 1/2 - 3 hours (cooking time will depend on the cut of beef)

recipe by: Ema at De Tout Coeur Limousin 

ingredients:
1 kg stewing beef, trimmed of excess fat/sinew and cut into large bite size pieces
1 litre beef stock 
1 tbsp cornflour
2 onions sliced 
2 carrots roughly chopped
5 cloves garlic crushed 
2-3 tbsp harissa paste (or to taste depending on the heat of your harissa) 
2 tbsp tomato purée 
1 tsp black treacle 
2 clementines finely chopped (leave the skin on and remove any pips) 
1 tsp coriander seeds 
1 tsp caraway seeds 
1 star anise 
2 tbsp cooking oil 
salt and pepper 

to garnish: 
clementine zest 

method: 

Season the beef with salt and pepper, sprinkle over the cornflour and mix well. Heat 1 tbsp oil in a large frying pan and brown the beef (in batches if necessary to avoid overcrowding). Transfer the beef to a bowl and leave to one side while you get on with the next step. 

Roast the coriander seeds, caraway seeds and star anise in a dry frying pan for a few minutes until aromatic. Add the remaining cooking oil, followed by the onions and carrots and fry until softened. Add the crushed garlic and chopped clementines for the last few minutes of cooking. 

Add the browned beef back to the frying pan along with the harissa paste, tomato puree, black treacle, beef stock, salt and pepper. Bring to the boil then reduce the temperature and cover and simmer on a low heat for 2 1/2 - 3 hours (or until the beef is tender). To serve remove the star anise and garnish with a grating of clementine zest. 




Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France



creative, wellbeing, retreats, de tout coeur limousin, retreats France, Limousin, France, holidays, group holidays, singing holidays, art holidays, photography holidays, France, tourism, travel, rural France, accommodation in SW France, accommodation in the Limousin, retreats France, holidays France, rural France, holidays sw France,

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 Mandy at Sneaky Veg, Hayley at Snap Happy Bakes and Eb at Easy Peasy Foodie.



Tuesday, 20 December 2016

Our favourite festive food and drink recipes


Wishing all a very merry Christmas and a healthy, happy and peaceful New Year 2017. We look forward to sharing a meal and welcoming you to De Tout Coeur Limousin soon. 


Here is a seasonal round up of some of our favourite festive recipes from the archives. Bon appetit! 



Joyeux Noel and Happy New Year from us at De Tout Coeur Limousin

Christmas Food Gifts

Lapsang souchong, red wine & sea salt dark chocolate covered prunes


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dark chocolate, stem ginger and peanut butter tiffin






Earl Grey prunes with bay, cardamon & orange



chocolate rum truffles with rosemary, bay leaves, sea salt & crushed pretzels



Festive Desserts

Mont Blanc 'Mess' - creme de marrons (chestnut puree), creme fraiche and crushed meringue dessert


chestnut, chestnut puree, creme de marrons, de tout coeur limousin, dessert, Eton mess, food, food blogger, France, home cooking, Limousin, meringue, Mont Blanc, recipe, seasonal, vegetarian, retreat, low cost, rural retreat, rural France, food blogger, food blog, cooking, easy recipe, make ahead dessert, home cooking,


chocolate & chestnut truffle torte



Festive Christmas Cocktails

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Beetroot Bloody Mary 
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The Merry Snowman
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Smoke and Spice


Vegetarian Christmas recipes


beetroot tarte tatin with goats cheese & caramelised orange & mint chermoula



Mushroom, spinach and cheese cake


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Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France



creative, wellbeing, retreats, de tout coeur limousin, retreats France, Limousin, France, holidays, group holidays, singing holidays, art holidays, photography holidays, France, tourism, travel, rural France, accommodation in SW France, accommodation in the Limousin, retreats France, holidays France, rural France, holidays sw France,

click here for more of our recipes


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  








Brilliant blog posts on HonestMum.com

Link up your recipe of the week

CookBlogShare
 Mandy at Sneaky Veg, Hayley at Snap Happy Bakes and Eb at Easy Peasy Foodie.